Butternut & Ginger Soup (Instant Pot version)
This butternut squash soup is dead simple and -- depending on the stock you use -- compliant with nearly any kind of diet. As written, this makes a pretty thick soup; add more liquid if you prefer something thinner. The recipe can also be easily doubled or tripled, and if you're starting with a whole butternut squash you'll almost certainly have more than a pound of flesh.
- 1 lb butternut squash peeled, seeded, and cubed
- 1 large shallot diced
- 1/2 tbsp ginger diced or grated (about 1/2 inch)
- 2 tbsp olive oil or butter or other fat of your choosing
- 1 cup stock chicken or veg (or turkey or beef or whatever you have)
- salt to taste
- sherry vinegar to taste
Set the Instant Pot to medium saute and heat the olive oil. Add the shallot and saute until fragrant and translucent, 3-5 minutes. Add the ginger and cook, stirring frequently, for a minute or two more. Add the squash, mix it up, and cook for another 2-3 minutes.
Add stock to nearly cover the squash (doesn't have to be fully submerged). Add a little extra water if needed (or if you want a thinner soup).
Put the lid on in the sealing position, and set to high pressure for 12 minutes. When time is up, allow to natural release for 5-10 minutes, then full manual release.
Use an immersion blender or transfer to blender and process until smooth. Correct seasoning as needed.
Serve hot, drizzled with sherry vinegar.
To make this on the stove top, add an extra cup of stock, and cook squash for 45 minutes before blending.